İstakozcu Canbaba
Çiftlik, Çeşme
A seaside lobster house run by a host who has held the room for years
20 places to explore
Venues similar to Ferdi Baba
Çiftlik, Çeşme
A seaside lobster house run by a host who has held the room for years
Alaçatı Marina
Wood-fire day fish and herb meze with your feet near the sand at the Çark Beach bay
Alaçatı
The village's oldest rakı-fish table, run by the same family since 1950
Çeşme
All-day kitchen on the yacht slips, French-leaning breakfast through midnight cocktails, run by a working chef line rather than a brand operator
Alaçatı Marina
The Kabak family's marina-side outpost where the day's catch is read off a board and the rakı arrives without asking
The 1975 Dalyan harbour fish house that defines what a Çeşme balık restoranı should taste like
Çeşme
Michelin Guide-listed family osteria a few streets from the castle, serving day-boat fish and meze without the marina markup
Alaçatı
A family-run raki-and-fish meyhane at the bazaar mouth where you bring your own bottle
Alaçatı
Aegean meze read off both shores, served in a courtyard tucked between two 1850s Greek stone houses
Ardıç, Çeşme
Reservation-only wood-fired pizza in a 200-year Greek stone house near Şifne
Alaçatı (Köyiçi)
A restored 150-year Alaçatı stone house with a courtyard garden and a year-round following
Alaçatı
Burakhan Akçe's open-air sharing room, modern Aegean small plates a careful step away from Kemalpaşa Caddesi's noise
Hacımemiş
Hacımemiş's quiet stone garden, a chef's Aegean address that has held the same Tire-sourced standard since 2010
Hacımemiş
An 1800s Hacımemiş courtyard under the olive trees, the village's most romantic stone-house dining room
Hacımemiş
A handmade Hacımemiş Aegean kitchen run by two women who wrote the modern Alaçatı home-cooking template
Şifne
The original Şifne address of the Kabak fish dynasty, the quiet one, where the locals still go
Ilıca
Ilıca Hotel's open-deck Aegean room overlooking the thermal bay, the resort coast's most assured kitchen
Tokoğlu
Meltem Güner Atalay's hillside estate, night-harvest grapes, gravity-fed cellar, 20,000 bottles by hand
Tokoğlu
A late-arriving estate with the most accomplished vineyard kitchen on the Urla route, wood oven, Aegean-Italian menu
Tokoğlu
The peninsula's youngest serious estate, Chilean winemaking lineage, pre-phylloxera Carignan, panoramic terrace kitchen
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